You love comfort food but want to keep things plant based and healthy? Take a look at this rich vegan Bolognese that @modernfoodstories put together on Instagram!
2 tbsp Organico extra virgin olive oil
1 medium onion, finely diced
1 large carrot, diced small
2 ribs celery, diced small
150 g mushrooms, chopped
2 tbsp fresh rosemary, chopped
4 cloves garlic, minced
1/2 tsp dijon
1 tbsp coconut aminos or vegan Worcestershire sauce
1.5 tsp dried oregano
180 ml red wine
1 tin Organico chopped tomatoes (400g)
1/3 cup tomato puree
1/4 cup Organico sun-dried tomatoes, chopped (50g)
3/4 - 1 1/4 cups stock
1 tin green lentils, drained + rinsed
Salt and Pepper to taste
1 cup sunflower seed mince
Handful fresh basil, chopped
Heat 2 tbsp of olive oil in a large non-stick pan. Add the onions, carrot, celery, mushrooms and rosemary and fry for 5 minutes on a medium heat until soft. Add the garlic for 1 further minute until fragrant.
Add the dijon, coconut aminos or Worcestershire sauce, oregano, red wine, tomatoes, tomato puree, sun-dried tomatoes, stock, salt, pepper, lentils and 3/4 cup stock. Bring to the boil then simmer for about 15 - 20 minutes until it starts to thicken.
Add the Sunflower seed mince for 2 minutes to warm through. The sunflower seed mince will absorb a lot of moisture so you may need to add up to 1/2 cup more stock. It depends on how much you reduced the Vegan Bolognese down.
Adjust seasoning to taste and serve with fresh basil, pasta of choice and optional vegan cheese.